Ingredients
Bento cheesecake
shortbread
120g
4.20oz
0.48cup
8tbsp
butter
55g
1.93oz
3.69tbsp
cream cheese
300g
10.50oz
1.20cup
20tbsp
sugar
85g
2.98oz
0.34cup
5.70tbsp
starch
7g
0.25oz
0.47tbsp
salt
0.25tsp
lemon juice
0.5Tbs
lemon zest
0.5pc
egg
1pc
egg yolk
1pc
milk
50ml
1.65fl oz
3.35tbsp
raspberries or any other berries
50g
1.75oz
3.35tbsp
berries for decorating
Method
- Grind the cookies into crumbs using a blender. Melt the butter, cool slightly, mix with cookies.
- Pour the crumbs into the mold, form the sides with a glass, and then the bottom. Put in the freezer for 15 minutes.
- For the cheese layer, stir the cream cheese well until smooth. Add sugar and starch, zest, salt. Mix everything thoroughly.
- Add the egg, mix; then the yolk, and mix.
- At the very end, add milk and lemon juice. And finally mix it all up.
- Pour half the mass into the mold (d=12-13cm), add raspberries (any other berries). Then pour in the rest of the mixture.
- Bake the cheesecake in the oven at 250F (120C) for 45 minutes. The cheesecake is ready when the edges have already set and the middle is still shaking.
- Cool at room temperature directly in the mold (ring), and then put in the fridge. Carefully run a knife along the wall of the mold, and remove the cheesecake.
- Garnish with berries before serving.
